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Hey all, I've brewed an AG RIS with 250g of ground coffee steeped after the boil (70deg) and another 250g cold brewed and added to the fermenter close to FG. Double bagged both times to minimise grounds entering the final beer but I've noticed quite a lot of grounds in suspension after 30...

So I'm finding mixed opinions while searching, this might end up being a good little experiment. Here's what I've stupidly done. Brewing an AG 23L Belgium strong dark, OG 1.079 and adding candi sugar to fermenter later. Would be 1.091 if I had have added it with everything else. Wyeast...